Yes, even with BioFine my experience has been that LONG cold conditioning times are still necessary in order for all the yeast to drop out. It wouldn't be too much of an issue in a fixed serving location, but any time a bottle/can/keg gets agitated it's going to kick up some yeast. I had to start doing a (very coarse) filter on a wheat beer that I *wanted* hazy, just to get most of the yeast out.

Obviously, Keith's had different experiences, so it isn't as cut-and-dried as that. Maybe it's a pressure/altitude effect, though I kind of doubt it.

Just dawned on me that between the three of us I was the least crazy looking person at NHC. Scary for you guys.

Also, Chico usually comes pretty clear for me. But that said, I mostly use it for my IPA and I personally don't expect an IPA to come super clear. Some beers I have used it on have had a slight yeast haze that did clear over time, but nothing like WLP500. But hell, I've even had success getting that strain to clear with BioFine.

OP: I think your best all around yeast to keep on hand is US05. I always keep a pack or two of that yeast on hand just in case of an emergency situation.

+1 on US-05. Best all around yeast for ease of use, especially for noobs.

Or S-04 if you want your beer to clear well.

Anyone try the new Danstar BRY-97 yet? This is supposedly a more flocculant Chico strain. If this is true and it doesn't give that sour flavor that I've been getting from Nottingham, then it may replace US-05 for my go-to dry yeast.

OP: I think your best all around yeast to keep on hand is US05. I always keep a pack or two of that yeast on hand just in case of an emergency situation.

+1 on US-05. Best all around yeast for ease of use, especially for noobs.

Or S-04 if you want your beer to clear well.

Anyone try the new Danstar BRY-97 yet? This is supposedly a more flocculant Chico strain. If this is true and it doesn't give that sour flavor that I've been getting from Nottingham, then it may replace US-05 for my go-to dry yeast.

I've got some sitting in my fridge, but it's not on the brew schedule until probably next month. I'll post my impressions then. I've had good luck with Nottingham fermented cool. I actually prefer it over US-05.

I brewed with it three times and was pleased with the results. It's more aggressive than US-05 and WLP001 so u really have to keep an eye on the temp rise.Clean and quick. Higher attenuation than the 2 above. I did a review on HBT but no one else had access to it.It'll be out now so I'm sure there will be plenty reviews shortly.Bull

OP: I think your best all around yeast to keep on hand is US05. I always keep a pack or two of that yeast on hand just in case of an emergency situation.

+1 on US-05. Best all around yeast for ease of use, especially for noobs.

Or S-04 if you want your beer to clear well.

Anyone try the new Danstar BRY-97 yet? This is supposedly a more flocculant Chico strain. If this is true and it doesn't give that sour flavor that I've been getting from Nottingham, then it may replace US-05 for my go-to dry yeast.

I have to agree with Sean on the US-05 vs WY1272 debate. I do always have a pack of US-05 on hand, but I also have found that it takes a lot of time to flocculate, and is very easy to kick up. 1272 is one of my go-to yeasts.

Sean, I thought WLP051 was the Pacific Ale yeast, which was (According to Kristen England) the Red Hook strain. In my experience, the Pacific Ale yeast is EXTREMELY temperature sensitive, and also very easy to kick up. It took me 6 weeks to finish my IPA, because every time the temperature drops below 65, it stops fermenting.